While it might not be authentic barbecue, these BBQ beef sandwiches are loaded up with flavor and are slow cooked to tender perfection. These are great for weeknight meals, informal gatherings, and tailgating.
- Gather the ingredients.
- Trim excess fat from round steak and cut into chunks. Heat about 2 tablespoons/30 mL vegetable oil in a large pan. Season meat with salt and pepper and place into skillet. Brown the meat for 1-2 minutes per side. Transfer to slow cooker. Add beer, sugar, ketchup, vinegar, tomato paste, and remaining spices.
- Cover slow cooker and cook meat for 7-9 hours on low. Once the meat is quite tender (fork tender), remove meat from slow cooker and shred. Replace meat and stir so that it is well coated in the sauce. Keep slow cooker set to warm until ready to use meat.
- Serve on buns. If making a day in advance, follow instructions, but allow meat to cool before placing into a large resealable container. Store in refrigerator. Use slow-cooker to reheat meat and add 1/3 cup of beef broth or water to pot. Set temperature for high for 30 minutes, and reduce to low for 1-2 hours. Once the meat has sufficiently warmed through, set slow cooker temperature to warm. Serve as directed above.
- Store leftovers in an airtight container in refrigerator for 3-4 days after preparation. Or, place into food saver plastic bag, seal tight and store in freezer for up to 3 months.